Mexican Rice (Vegetarian, No Onion, No Garlic)

Mexican Rice is a one-pot vegan recipe that makes a quick and comforting main dish or side dish. It is mild to moderately spicy, slightly tangy, loaded with veggies, and full of flavors. Making Mexican rice is beyond easy and perfect for lazy or tired weeknight meals.

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• About Mexican Rice
• Ingredients For Mexican Rice
• Step by Step Directions
• Serving Suggestions
• Helpful Tips
• More Easy Recipes
• Recipe Card

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About Mexican Rice

Mexican Rice is a very satisfying and wonderfully easy recipe. It comes together quickly when I want to make something in an instant. My family loves Mexican food, and so this recipe is something I often make at home.

Mexican rice is a mix of everything like rice, beans, corn, and lots of vegetables, and that is what I love about it. Also, it is a highly customizable recipe, and one can modify it as per the family’s taste preferences. 

I sometimes add more vegetables, and sometimes if I do not have cooked beans on hand, I would skip it. This flavorful and zesty Mexican Rice can be served on its own or with fresh salads or as a side dish with other Mexican food.

Ingredients For Mexican Rice

1. Rice: Use long-grain rice to make this dish. I have used Basmati rice but use any other type of long-grain rice. So the cooking time may vary depending on the type of rice is used. Make sure to soak the rice for at least 20 minutes.
2. Cooking Oil: I have used extra light olive oil, but use your choice of cooking oil to make this dish. With oil, you can also add some butter for the rich flavor.
3. Ginger: I like to add finely chopped ginger to this rice. But instead of chopping, you can add grated ginger or ginger paste. For the strict Jain diet, skip the ginger, and if you want, add a pinch of dried ginger powder instead.
4. Jalapeno Pepper: I keep Mexican rice mild to moderately spicy. So I remove some of the seeds from the jalapeno pepper. So you can either remove the seeds or keep them depending on how spicy you want. 
5. Vegetables: I have added celery and bell peppers. But you can add more vegetables like carrots, cabbage, green beans, and fresh or frozen peas.
6. Sweet Corn: I have used frozen corn. You can add fresh corn as well if you have it available.
7. Cooked Kidney Beans: If you do not have kidney beans, you can skip them. Or, instead of kidney beans, you can also add cooked black beans.
8. Tomato Puree: I have used freshly made tomato puree. But instead, you can also use canned crushed tomatoes or tomato paste.
9. Mexican Hot Sauce: I have added it since I have this sauce. But it is optional, and you can skip it. Also, please note that I have used the hot sauce without onion and garlic.
10. Tomato Ketchup: It adds a slight zest to the recipe. However, it is optional. Also, I want to mention that I always use the tomato ketchup marked as no onion, no garlic. I am saying it here because many readers are concerned that tomato ketchup always contains onion and garlic. But that is not true, and I always buy tomato ketchup without onion and garlic from the Indian grocery store. But if you can not find the ketchup without onion and garlic, skip it.
11. Spices and Herbs: We require the basic spices and herbs for this recipe. Adjust them as per your taste preferences.
12. Water or Vegetable Stock: The amount of water or stock we need may vary depending on the type of rice. So while cooking, if the water is completely absorbed, but rice is not cooked, add a little more water or as required and continue cooking.

Step by Step Directions

• Rinse the rice thoroughly and soak in cold water for at least 20 minutes.
• Then drain the water completely and set it aside.

• Heat oil in a pan, add chopped jalapeno and ginger.
• Saute for a few seconds.

• Add chopped celery and continue cooking for a minute.
• If you do not have celery or do not want to use it, skip this step.
• Instead of celery, you can also add ¼ cup of finely chopped cabbage.

• Then add chopped bell peppers, and mix well.
• Continue cooking for another minute.

• Add corn kernels and cooked kidney beans, mix well.
• You can add either fresh or frozen corn. I have used frozen corn for this recipe.

• Then add tomato puree, Mexican hot sauce, tomato ketchup, red chili powder, cumin powder, dried oregano, salt, and freshly ground black pepper. 
• Instead of fresh tomato puree, you can use canned crushed tomatoes or tomato paste.
• You can skip Mexican hot sauce if you do not have it. Or add another hot sauce of your choice.
• Stir everything well and cook the mixture on medium-high heat for 3-4 minutes. 

• Then add soaked and drained rice.
• Gently stir and cook it for a minute.

• Now add water or vegetable stock and stir gently.
• Taste the water and adjust the salt or other seasonings if needed.

• Lower the heat, cover the pan with a lid, and cook until the rice is thoroughly cooked. 

• Cooking the rice may take about 12-15 minutes, depending on the type of rice.
• After 5 minutes of cooking, open the lid and gently stir the rice to ensure they are not sticking to the pan.
• Once the rice is cooked, turn off the heat, keep the pan covered and let it sit for five minutes.
• After five minutes, open the lid and fluff up the rice using a fork.

• Add chopped coriander leaves, squeeze some lime juice, and gently mix.

• Transfer Mexican rice into a serving bowl or plate and serve hot.

Serving Suggestions

• Serve Mexican Rice as a main dish or side dish.
• You can serve Mexican Rice with tomato salsa or tortilla chips. 
• Top the rice with grated cheese if you prefer.
• Serve this rice as a side dish with Black Bean Quesadillas.
• Pair Mexican Rice with your favorite salad.
• I like to have Mexican Rice with plain yogurt; this sounds typical Indian style, but it’s delicious.

Helpful Tips

• To cut down the heat, remove the seeds from the jalapeno pepper. Or skip adding hot sauce or red chili powder. In contrast, for the spicier version, add more jalapeno pepper or red chili powder.
• I have used Basmati rice to make Mexican rice, but you can also use long grain rice.
• The cooking time of rice may vary depending on the type of rice.
• Add more vegetables of your choice to Mexican rice, like chopped cabbage or carrots. Fresh or frozen peas can also go well with this recipe. 
• If water is completely absorbed, but the rice is not cooked yet, add more water as required and continue cooking.
• Adding Mexican hot sauce is optional, but you can also add another hot sauce instead of Mexican.
• Instead of cooked kidney beans, you can also add cooked black beans.
• Adjust the spices and seasonings as per your preferences.
• Readers often show their concern about tomato ketchup having onion and garlic. But I always use the tomato ketchup marked with no onion no garlic. Also, the Mexican hot sauce I have used is without onion and garlic.

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